"Coconut Thai Curry with Chickpeas"
With the weather cooling down, there is nothing better than a delicious, warming, healthy curry! This is a fabulous Curry recipe from Ella Woodwards cookbook!
800 ml coconut milk.
400 g tinned tomatoes.
3 cm fresh ginger, peeled and grated.
1 1/2 teaspoon chilli flakes.
1 large (1kg) butternut squash.
2 medium (600g) eggplant.
handful coriander, finely chopped.
400 g chickpeas, drained.
3 teaspoons brown miso paste.
sea salt, to taste.
freshly cracked black pepper, to taste.
brown rice, to serve.
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Place the coconut milk, tinned tomatoes, grated ginger and chilli into a large saucepan or pot with a sprinkling of salt and pepper and allow it to heat until boiling. As it heats up, peel the squash and cut both the squash and the eggplants into bite-sized pieces. Add these to the coconut and tomato in the pan. Place in the oven and allow the mixture to cook for about 30 minutes. Then, add the coriander and chickpeas to the pan with the miso and place back in back in the oven for 30 minutes. It’s ready when the squash is soft.
3. Serve the coconut curry with the brown rice. Store any leftovers in an airtight container in the fridge or freezer.
NB - You can also substitute any of the veggies for other ones you have in the house; cauliflower, courgettes and sweet potatoes are all delicious.